Abstract
There are about 250 genera and more than 2500 species of the widely distributed Apiaceae. Most are cool season plants, although some species and cultivars are adaptive to subtropical environments and are grown at high elevations in tropical areas. Vegetable Apiaceae are recognized for their aromatic flavor characteristics. Usually it is the seed that contain the essential oils responsible for the flavor; for some species, all plant parts are aromatic. The composition of the essential oils are fairly specific for each species. Several species, in addition to vegetable use, also are widely used for flavoring. Nearly all of the vegetable Apiaceae have had some medicinal attributes assigned to them; some are also used as ornamentals. On the other hand, some species contain furanocoumarins, compounds that can caused dermatitis. Although not all individuals are sensitive, the dermatitis response is intensified with exposure to ultraviolet light and can result in skin discoloration.
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© 1997 Springer Science+Business Media Dordrecht
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Rubatzky, V.E., Yamaguchi, M. (1997). Carrot, Celery, and Other Vegetable Umbels. In: World Vegetables. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6015-9_20
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DOI: https://doi.org/10.1007/978-1-4615-6015-9_20
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